Oven Roasted Tomatoes.Incredible. I didn't think I liked them. I like tomatoes in many ways. Not ketchup but almost every other form factor.
My favorite meal right now is pasta with a few chopped oven roasted tomatoes, a smidge of their own oil to moisten it up, some fresh grated Parmesan and a bit of Fleur de Sel a la Truffe. Heaven!
I've made them three times. I'm so addicted that I am afraid I will run out before next year's tomato season and so I will make one more batch this weekend.
They take six hours in the oven and they make the house smell incredible. I especially like the crusty burnt bits of the tomatoes.
The thing is: two baking sheets of them barely fill a pint sized mason jar. Mason jars are my other new obsession.
5 comments:
Okay....you've made me really hungry! I know they wouldn't last long in my house, as I would have eaten them before they had a chance to cool.
I think we should get our friends to grow San Marzano tomatoes next year - we will roast, you provide the tomatoes, we split the results. Any takers?
These are a fav of mine too! There's an organic farm here in Austin that smokes their roasted tomatoes - takes them to a whole new level of awesome!
Saw them in your fridge... knew what they were and almost popped one open!
So how about sharing the "recipe" so we can make them ourselves if you're not willing to share? And if you love eating them with pasta, you MUST try them with the "pasta cacio con pepe" that's become a new standard in our house since we saw it on Anthony Bourdain's trip to Rome on No Reservations
Pasta Cacio e Pepe
http://www.epicurious.com/recipes/food/views/Pasta-Cacio-e-Pepe-232112
No Reservations - Rome
http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Episodes_Travel_Guides/Episode_Rome
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